Asparagus risotto


This recipe comes courtesy of one of my favourite suppliers, Abel and Cole who deliver fresh boxes of vegetables to us through the winter months. Their book “Cooking outside the box” is full of great ideas to prepare interesting British produce such as Kale or swede, things that I had never cooked before!
But this is a recipe for now: the PYOs are bursting with asparagus ready to be picked…

Ingredients list:
Onion, 1
Olive oil
Risotto or round rice, 1mug
White wine, 1/2 mug
Chicken stock, 4 mugs
Large bunch of asparagus
Double cream, 2 tbsp
Grated parmesan
4 Strips of parma ham or Speck

The secret of a good risotto is simply that it must cook very slowly and with plenty of liquid.
Sauté the onion in a little olive oil then add the rice and slowly pour the wine: When it is all gone, you can start adding the stock but stirring all the time… Lower the heat if it is evaporating too fast.
Meanwhile, steam the asparagus spears for 3 or 4 min.

Add the cream when the rice is soft and still moist. Stir the chopped asparagus through, check it is moist enough and add some stock if not. Add the parmesan, pepper. Decorate with the ham and serve immediately.

Recipe from Abel and Cole

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